The exciting adventures of a baby and her mommy on their quest for deliciousness!

Sunday, February 28, 2010

DB: Tiramisu

I was excited for this challenge! I love Tiramisu! I recommend making this one piece at a time over a week. I tried making it all in a two day period and I was so frazzled by the end. It was definitely worth it, though.

I put mine in a tifle bowl and quickly realized that my bowl as way too big! I needed another layer to make it look nice, so I decided to make some more whipping cream. However, all I had left was light cream. So, after whipping in "Katie" my standmixer for fifteen minutes I began to panic. It was getting froffy but not thick like when I use heavy cream. So, I took the leftover mascropone cheese and added that. It got a little thick but was more like Cool Whip in texture, which worked fine. It was very decant and creamy. The best whip cream I've ever had!

The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and

PREPARATION TIME:Tiramisu is made up of several components which can be made separately and ahead of time and put together the day before serving.Making tiramisu from scratch requires about 2 to 3 days (including refrigeration) from when you start making the mascarpone to the time the tiramisu is served. So this challenge requires some prior planning. Please read the instructions as you need to begin making the mascarpone at least a day in advance. The zabaglione & pastry cream also need 4 hours to an overnight for chilling, as does the main dessert. The flavours mature after an overnight rest, and the dessert can be kept refrigerated for 2-3 days.Once assembled, the tiramisu can be frozen till you need to serve it, in case you are not serving it immediately.

Heat water in a double boiler. If you don’t have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water.In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, the Marsala (or espresso/ coffee), vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth.Transfer the mixture to the top of a double boiler or place your bowl over the pan/ pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency.Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.

Mix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth.Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling.Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer.)Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.

Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.To assemble the tiramisu: Have ready a rectangular serving dish (about 8" by 8" should do) or one of your choice.Mix together the warm espresso, rum extract and sugar in a shallow dish, whisking to mix well. Set aside to cool.In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside.

Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. If you do not have a thermometer, wait until small bubbles keep trying to push up to the surface.It will take about 15 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.Vera’s notes: The first time I made mascarpone I had all doubts if it’d been cooked enough, because of its custard-like texture. Have no fear, it will firm up beautifully in the fridge, and will yet remain lusciously creamy.Keep refrigerated and use within 3 to 4 days.

Preheat your oven to 350 F (175 C) degrees, then lightly brush 2 baking sheets with oil or softened butter and line with parchment paper. Beat the egg whites using a hand held electric mixer until stiff peaks form. Gradually add granulate sugar and continue beating until the egg whites become stiff again, glossy and smooth. In a small bowl, beat the egg yolks lightly with a fork and fold them into the meringue, using a wooden spoon. Sift the flour over this mixture and fold gently until just mixed. It is important to fold very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in ladyfingers which are flat and not spongy. Fit a pastry bag with a plain tip (or just snip the end off; you could also use a Ziploc bag) and fill with the batter. Pipe the batter into 5" long and 3/4" wide strips leaving about 1" space in between the strips. Sprinkle half the confectioner's sugar over the ladyfingers and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar. This helps to give the ladyfingers their characteristic crispness. Hold the parchment paper in place with your thumb and lift one side of the baking sheet and gently tap it on the work surface to remove excess sprinkled sugar. Bake the ladyfingers for 10 minutes, then rotate the sheets and bake for another 5 minutes or so until the puff up, turn lightly golden brown and are still soft. Allow them to cool slightly on the sheets for about 5 minutes and then remove the ladyfingers from the baking sheet with a metal spatula while still hot, and cool on a rack.Store them in an airtight container till required. They should keep for 2 to 3 weeks.

Now to start assembling the tiramisu.Workings quickly, dip 12 of the ladyfingers in the sweetened espresso, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger to the platter, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered.Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges.Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please. Cut into individual portions and serve.

6 comments:

Abortion is part of the decay inflicted by the gods in the latter half of the 20th century as we approach the Apocalypse::::- Free sex- Explosion in gay sex- Abortion- Legalized greed/immorality- The internet. Whereas TV was a phenominally destructive new temptation on the landscape it doesn't hold a candle to the internet. Some people will waste their whole lives.

So many people don't care about global warming. They don't care about the Federal deficit/debt (outside of partisanship) and they don't care earning $400k for an $80,000/year job will eventually bankrupt the country. They have awarded themselves $400k pay and retirement packages, loading up their friends on the payroll during the boom 90s through the real estate bust while all services which the program were intended to fund now get cut to pay for it.These people are often common public university labor. Not Ivy League, not private university.This labor isn't good enough to command the salaries they are earning. And they understood this when they applied to the public university they settled on.You can't expect a top-tier salary with a second-rate education.They think they are going sometime during/at the end of this life, and disregard the poor souls who are left behind.These are the people who will be here in the United States when bankruptcy is declared and society deteriorates into chaos. And they will deserve the anarchy which ensues.

Continuing the push for privatization, reinforced and supported recently with enormous public sector salaries and retirement packages.Once achieved the gods will utilize the corruptive predisposition of the private sector economy, as seen with the sub-prime/bailout fiasco, to initiate economic catastrophy and initiate the bankruptcy proceedings of the United States. Whether the cure for cancer/diseases or the permanant resolution of economic misery, before the gods remove these motivations to pray we will experience an inordinate deluge of each element, with economic misery being perhaps the dissallusion of the united States with bankruptcy.

The gods used the Italians to ruin life in the 20th century.The gods used the Italians to ruin life in A.D. with The Church.The Church controlled Western Civilization. As the largest land owner in Europe they controlled the monarchies. They were responsbile for slavery, revenge for African invasion and rape of Italy. They created religious discontent, ultimately leading to the disfavored dumping ground known as the United States.And each generation of these Italians were sold on "earning", only to be reincarnated as a lesser life form subsequently, punishment for their evil."The West Bank, where the end of the world will begin." With xtianity.

A good example of societal decay and how the gods manage their culpability is birth defects. In the past the gods occassionally punished people by divinely creating birth defects in the womb. Now, with the advent of biotechnology, they tempt the mother with "earning" and compell her to take a substance in utero which deforms the fetus, dispelling the gods of blame and future obligation to the victim. Incidentally, they use liberal policies to pay for these individuals, ensuring a lifetime wasted, for they have no hope for progress. Too often in the past they were mercifully killed immediately and brought back without this handicap, allowing them opportunity to resume their journey of ascention into heaven. The gods are washing their hands of culpability. The gods are washing their hands of Planet Earth.

You don't want to get involved in the abortion battle. You're not "earning". The gods will use this tool to cast people into Damnation. Nothing will save them. Stop wasting your time on others and work on fixing your own problems. If you don't make enough progress to be granted good parents when reincarnated you will waste your next life too.

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About Me

I'm a stay-at-home mom who is a true believer that it is better to be fat and happy than skinny and hungry! I love trying out new recipes with my children, Baby Bell, Little Muffin, and Stink Bug, at my side and making up some of my own.
This is the place where I write about our adventures in the kitchen and share all of our good eats. Bon Appeti!